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1
Separate the leaves of lettuce and remove the spinach stems if necessary.
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2
Wash the greens thoroughly and dry them in a spinner.
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3
If the spinach leaves are small, leave them whole.
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4
If they are large, layer several leaves together, roll them up and slice them into wide or possibly narrow ribbons.
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5
Place them loosely in a kitchen towel and chill till needed.
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6
Slice a thin piece off the top and bottom of each grapefruit.
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7
Using a very sharp knife, peel the grapefruit, working down the sides and removing the white pith along with the peel.
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8
Holding the grapefruit over a bowl to catch the juice, cut each section loose from its membrane and toss lightly with the juice in the bowl.
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9
Peel the avocados, slice them in half and remove the seeds.
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10
Lay the halves cut-side down and slice them at the desired thickness crosswise at an angle.
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11
Set aside.
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12
Combine the sherry and fruit vinegars, shallot and salt in a bowl.
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13
Whisking constantly, slowly add in the oil in a steady stream, whisking till completely emulsified.
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14
Taste and adjust balance of vinegar and oil if necessary.
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15
Stir in the mint and chives.
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16
Pour the juice off the grapefruit sections and reserve for another use.
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17
Combine the grapefruit with the avocado and dress with some of the vinaigrette.
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18
Toss the greens with the rest of the vinaigrette and lay them on salad plates.
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19
Set the grapefruit and avocado slices in and among the leaves.
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20
Add in black pepper to taste and serve.
